3 chicken breasts, cut into chunks
2 Chorizo sausages, sliced
2 onions, sliced
1 red pepper, sliced
1 handful green beans, trimmed
1 can white beans, rinsed and drained
3 cloves garlic, minced
1 teaspoon paprika plus more to season the chicken
2 pinches saffron
1 1/4 cups rice
4 cups chicken or vegetable stock
1/2 lb mussels
1/2 lb shrimp
Note - Traditional Paella pans are shallow, flat bottomed pans between 8" and 20" in diameter perfect for the high heat sautéing/steam method for Paella
Prepare the Keg for direct grilling at 400°F, turn the diffuser support upside down and place an all metal paella pan upon it. Add olive oil.
Rub the chicken pieces in paprika. Add to the pan, cook until brown, then add Chorizo and cook for 5-10 minutes.
Remove chorizo and set aside until later. Adjust the vents to reduce heat to 350°F. Add onions, pepper and beans to the pan filled with juices and sauté gently.
Add the garlic, teaspoon of paprika seasoning, 2 pinches of saffron and rice. Mix well. Add back the chicken, chorizo and stock (vegetable or chicken). You may need to add more water later on as the rice begins to cook. Simmer for 20 minutes. Add mussels and shrimp. Cover with aluminum foil, so the rice steams for 10 minutes. Add lemon wedges and serve.
Recipe courtesy of Wayne at The Barbecue Shop in Spain